Mad About Sucre

Cold smoked loin of wild salmon, caviar & greens from Mad About Sucre. (It would be remiss of me not to take this opportunity to commend the team behind The Teung Project (a sustainable outreach project which aims for the empowerment and betterment of the lives of children in rural…

Fishermen’s Bourride (Provençal-style fresh seafood stew flavoured with Iranian saffron, Spanish garlic and fennel, thickened with egg yolk) from Mad About Sucre. It is one of the new dishes debuting on their Autumn/Winter savoury menu, joining a lineup which includes their Classic Slow-Cooked Oxtail with Burgundy Red Wine Sauce and…

Saveurs de Printemps from Mad About Sucre – French earl grey apricot mousse, Savoire sponge, blood orange and grapefruit insert. The presence of the classily demure and full-bodied earl grey is only detected after it has successfully materialised and condensed on your tongue, and elsewhere the citrusy elements within send…

A Compter Du Printemps from Mad About Sucre – strawberry cream, lemon mousse, French champagne, raspberry, almond sponge cake, croustillant. The posh champagne jelly was inappropriately inebriated to such a degree that it probably contravened something in the Liquor Control Act, whilst elsewhere the glacial and understated strawberry cream struck…

Fresh king prawn with linguine in aglio olio sauce from Mad About Sucre. The herby linguine had a playful bounce to its bite and the Spanish fermented garlic offered an unusual and unexpected crunch to the proceedings, whilst the nicely charred and gargantuan king prawn deserved its regal namesake, having…